Keto Blondies (Gluten-Free, Dairy Free)

Cookie and brownie fans, these keto blondies are the best of both worlds! Soft and gooey (because they're the tastiest when they're just a tad under-done), packed with chocolate chips and a sprinkle of sea salt, they have fantastic flavor and texture!

While almond butter gives these low carb blondies the ideal consistency, especially right out of the oven, you don't need an overwhelming amount to create the perfect keto chocolate chip cookie bars.

If you're not sensitive to dairy, try swapping the coconut oil for brown butter- my favorite- for a deliciously nutty complexity that adds so. much. FLAVOR. (I'm sharing this step in the recipe, too.)

why this recipe works

So, what are blondies?

They're basically blonde brownies that resemble a chewy chocolate chip cookie bar.

Everything you love about a cookie, but let's bake it in a giant dish instead. Everything you love about fudgy keto brownies, but with a little less chocolate.

And these keto chocolate chip cookie bars have the very best texture. It is somewhat cake-like but really dense and gooey, while a cookie has more of a crisp-ness to it. If you've never tried one, prepare to be hooked.

I've made this keto blondies recipe countless times (I may have a freezer stash going), and trust me, they're the perfect sweet treats.

They're kid-approved and will be enjoyed by the whole family. Plus, they make a great snack and delicious dessert that is low-carb, grain free and dairy free.

These keto and gluten-free blondies are next level, studded with sugar free chocolate chips, optional brown butter and all the flavor of traditional blondies.

ingredients for low-carb blondies

This keto blondies recipe is very basic and comes together in a matter of minutes. It has a throw-it-in-the-bowl kind of simplicity.

And if you're looking for one extra step that will seriously UP the flavor of these keto blondies, enter brown butter.

A magic ingredient that makes everything better (blondies, soups, bad days, you get it).

Oh, and that sea salt. For me, it's a must. The flakes of salt give these sugar free blondies a touch of that dreamy salty-sweet combo, along with the slightest amount of crunch. Flavor and texture overload. I'm here for it!

For this keto blondie recipe, you will need the following ingredients:

• coconut oil, softened to room temperature (or optional brown butter if not dairy-free)
• almond butter (make sure it's the drippy kind- only roasted almonds and salt)
• Golden monk fruit sweetener (I use Lakanto's Golden or Brown sweetener since both are a wonderful brown sugar substitute with a nice caramel flavor)
• large eggs
• vanilla extract
• super fine almond flour
• coconut flour
• baking soda
• sugar free chocolate chips (like Lily's baking chips) or chocolate chunks
• sea salt flakes (optional), I love Maldon salt 

For perfect almond flour blondies, make sure you're using blanched almond flour, preferably super fine. Almond meal won't give you the same texture.

the best keto blondies recipe

Low-carb and gluten free blondies with almond flour are a breeze to make!

Here's a quick look at the process but be sure to scroll to the bottom of the page to view the full recipe card.

1. Make the batter. Preheat the oven to 350°F. In a mixing bowl, beat together the browned butter (or coconut oil), almond butter, and monk fruit sweetener until smooth. Slowly beat in the egg, egg yolk, and vanilla, then stir in the dry ingredients. Add the chocolate chips last and stir.
2. Bake. Transfer the batter (it should be really thick) to a prepared baking pan lined with parchment paper. I use a small rectangular Pyrex or a square baking dish (no larger than 8" x 8"). Smooth out the batter until it's even across the dish. Bake for 20 minutes. Remove when the top is golden brown (you'll want them slightly under-baked).
3. Slice and enjoy. Sprinkle with sea salt flakes. Let the keto blondies cool for about 20-30 more minutes in the pan before slicing them (you could dig in with a spoon and dish out some warm pieces if you don't want to wait, and may I suggest a scoop of ice cream on top?). For clean slices, I recommend letting them cool for at least 30 minutes (or longer) in the pan before slicing. Don't worry if they look too under-done, they will continue to bake resting in the pan and will harden as they cool.

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how to brown butter

Alright, let's talk about that browned butter. Brown butter is simply a method of cooking the butter in order to toast the milk solids. You'll know it's done when the butter turns a golden brown, hence the name.

You can easily skip this step and just go with regular butter or coconut oil, but brown butter gives these keto blondies an insanely delicious nutty, toasted flavor that's totally worth trying.

To brown butter, you'll want about ⅓ cup of softened butter (preferably salted and grass-fed or pasture-raised) plus an additional tablespoon, just to be sure you have enough after it has browned. Some of the liquid will evaporate as it cooks, which is why it's best to measure the brown butter after you cook it.

1. Melt the butter. In a light colored pan (I use a white one but a light stainless steel pan will work as well), add the butter in small clumps or slices. Cook the butter on medium, stirring occasionally.
2. Stir, stir, stir. Since brown butter can easily turn into burned butter, use a spoon or rubber spatula to stir it frequently, especially after it starts to foam and sizzle. Do this for about 5-7 minutes, or until you notice the color change into a toasted, golden brown (most noticeable in the specks of milk solids).
3. Cool. Once it has browned, immediately remove it from the heat and carefully pour it into a small dish to cool. It should cool for about 5-10 minutes, so I like to get the rest of the ingredients ready during this time. Measure out ⅓ cup to use in the brown butter blondies and save any excess for later use! 

tips for making almond flour blondies

I've tried several different keto blondie and finally settled on this one. Many keto blondie recipes out there are entirely almond butter based, which affects the flavor and texture, and feel heavy.

Others are not "gooey" enough, or too dry, and resemble more of a cookie bar.

This one is easy to adapt to meet dietary needs (i.e. dairy-free), it's full of flavor, and you can also swap the almond butter for creamy peanut butter to make a sugar free peanut butter blondie.

• Store these gluten-free blondies in an airtight container at room temperature for up to five days.

• Have fun and make different keto blondie variations, each with a different flavor spin. When it comes to add-ins, choose your favorite things! Sugar free white chocolate chips, dark chocolate chips, chopped pecans or walnuts, or even fresh raspberries are a wonderful way to adapt this recipe.

• You can also spread a yummy icing or cream cheese frosting on top to elevate these gluten-free blondies and turn them into a frosted cookie bar that will satisfy any sweet tooth!

I hope you love this keto blondies recipe! It has been on repeat in our house to everyone's delight.

And as always, I'd love to hear what you think of this dreamy, low-carb dessert! You can leave a star rating below, drop a comment, or send me a shot of your keto blondies on Instagram!

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